These teeny tiny mini M&M cookies are bite-sized, buttery, and adorable! I love making these cookies around the holidays because they are great gap-fillers on cookie trays AND there’s no dough chilling required.
I swear you’re not seeing things. These cookies are, indeed, itty bitty teeny tiny. You can probably fit about 5 in your mouth at once, but considering how much we love cookies around here… I’d say closer to 10. 😉
We’re using a basic chocolate chip cookie dough with M&Ms instead of chocolate chips. These mini cookies are scaled WAY down to be just a little larger than a quarter. There’s absolutely no dough chilling required (yay!). They’re soft in the centers and chewy on the edges, much like these regular chocolate chip cookies.
And if you need a bazillion cookies for gift-giving or bringing into the office… this recipe yields 85. LOL.
How to Make Mini M&M Cookies
There’s NO cookie dough chilling today! We start with a basic soft-baked chocolate chip cookie dough base. Nothing too fancy or complicated, just the usual gang: butter, sugars, flour, egg, etc. Use mini M&Ms. If you reach for the regular size M&Ms, you’ll only fit, like, 2 in each cookie. Each mini cookie needs to be full of festive M&Ms, so mini size is best. Let’s review:
- Whisk the dry ingredients together. Don’t add the M&Ms yet—we add those last.
- Cream the wet ingredients together.
- Combine the wet and dry ingredients. Add the M&Ms.
- Roll cookie dough into balls. About 1 teaspoon of dough per cookie!
- Bake. Because these cookies are so small, they only need about 7-8 minutes in the oven.
- Enjoy!
Baker’s Tip: Use a teaspoon to measure the cookie dough per cookie. You’ll probably feel extremely silly doing this and I admit… it’s entertaining. The cookie dough balls are SO SMALL. You’re rolling 85 of them and that definitely takes a few minutes. So grab a helping hand (or a few little bakers!) and get a kick out of it together. If you can’t handle the thought of rolling all that dough, try making these soft M&M cookie bars instead.
These mini M&M cookies are hilariously small and perfectly pop-able.
Mini M&M Cookies Recipe
Ingredients You’ll Need
Instructions
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Whisk the flour, baking soda, and salt together until combined. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and the brown sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed to combine. Add the dry ingredients to the wet ingredients and mix on low until combined. Beat in the M&Ms.
- Roll cookie dough into very tiny balls, about 1 teaspoon of dough per cookie and arrange on the baking sheets.
- Bake for 7-8 minutes or until the edges are lightly browned. Slightly flatten each cookie with the back of a spoon if they didn’t spread much. While the cookies are still warm, I like to press a couple extra M&Ms into the tops. This is just for looks! Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Cookies will stay fresh covered at room temperature for 1 week.
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